Mom's chewy, spicy gingersnap cookies.
Cream butter and brown suger, add molasses, blend, and add egg. Beat well. Add all dry ingredients, then mix together. Dough should be firm enough to roll into balls, not sticky. Roll in balls, then roll them in white sugar. Put on a cookie sheet with enough room so they can spread out a little. Bake at 350 for about 10 - 12 minutes. The tops will crack open we they bake. Remove them from the oven just when the dough inside the cracks doesn't look wet any more. Undercooked is better than overcooked! Leave them on the hot cookie sheet for a couple of minutes, then cool them on a rack. Once the oven is warm, the second batch may cook more quickly.
I don't like trying to make a double batch in one bowl, as it can be a lot of work to stir the ingredients together. Don't forget to undercook them! Gingersnaps freeze well.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 141 | ||
Calories from Fat: 46 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 12.2mg | 4 % | |
Sodium 80.4mg | 3 % | |
Potassium 178.1mg | 5 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 20.7g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
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